Perfect Chocolate Brownies

• 150g unsalted butter
• 300g light brown muscovado sugar
• 75g cocoa powder, sifted
• 150g plain flour
• 1 teaspoon bicarbonate of soda
• 4 eggs
• approx 150g milk chocolate, chopped into small chunks ( a standard size dairy milk chocolate bar is easiest, or 2 bars of Green and Blacks).

1. Preheat oven to 180c and line a brownie pan with greaseproof paper ( I actually use foil and it comes out just fine but I'm not sure it's a recommended method...)
2. Melt butter in a fair size pan over a gentle heat, when it's melted completely add the sugar and stir until fairly well incorporated.
3. Add the flour, cocoa and bicarb and combine, it will look quite dry at this point.
4. Remove pan fro heat and add the eggs, stir well.
5. Mix in the chocolate and combine.
6. Pour mixture into pan and bake for about 15-18 minutes, when perfectly cooked it will be cooked around the edge, set on top and still wobbly and gooey in the middle.
7. When cooked, remove from oven and leave to cool for 15 minutes until it is a bit more set. Then remove from pan and cool completely on a wire rack.
8. Attempt to have them last in the kitchen for more than 6 hours without friends, relatives and small children snaffling them....